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Last week I shared with you one of my favorite healthy desserts, Flourless Pumpkin Chickpea Blondies. This week I’m super excited to share another…Mini Avocado Key Lime Tarts!
(follow me on Facebook for a video on how to make them! It will be posted shortly!)
I had my first taste of avocado lime pie down in Costa Rica. I admit, I was a bit skeptical at first. But, after the first bite I was hooked! And I mean hooked…this tastes even better than traditional key lime pie, without all the dairy and eggs. This pie is whipped up using avocados, sweetened condensed coconut milk and key lime juice! The avocados provide a whole lot of healthy monounsaturated fatty acids. In fact, 71% of an avocado is made up of monounsaturated fat, that of which is proven to improve heart health! Check out this article from NCBI that explains why avocados are so good for us!
Now, on to the dessert! How cute are they? Bite-sized and festive, perfect for the holidays! This is one dessert that you won’t have to feel guilty for indulging on! Each tart is around 100 calories, 5 grams of fat, 8 grams of sugar and 15 grams of carbs.
This recipe yielded 32 mini tarts for me, but that depends on how much tasting you do while preparing them! Wondering where to find sweetened condensed coconut milk? I found it at Whole Foods, a brand called Nature’s Charm. Or, try making your own with this recipe found on Detoxinista!
Mini Avocado Key Lime Tarts
Ingredients
- 1 sleeve of graham crackers crumbled
- ¼ vegan butter melted
- 2 avocados
- 1 can sweetened condensed coconut milk 11.25 oz. or regular sweetened condensed milk for a non-vegan version
- ⅓ cup key lime juice
- pomegranate seeds for decoration
Instructions
- Preheat oven to 375 degrees F. Line a mini-muffin pan with paper cups and set aside.
- In a small bowl, mix together graham cracker crumbles and melted butter. Press a small amount into bottom of each cup. Bake for 5-7 minutes or until lightly golden. Remove from oven and let cool.
- Meanwhile, add avocados, sweetened condensed coconut milk and lime juice to a food processor. Blend until well combined and fluffy. Scoop mixture into graham cracker crusts cups. Top with pomegranate seeds and freeze until set, around 2-3 hours. Remove from freezer 10 minutes before serving and enjoy 🙂
Nutrition
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